Aussie Pavlova - Baked Apples - BBQ Butterflied Leg of Lamb- Beef & Guiness Pot Pie - Caramelised Red Onion & Goat's Cheese Tart -- Cherry Cheesecake - Choc Chip Cookies - Dips & Crackers - Hollandaise Sauce - Kataifi Cheese & Syrup Slice - Lemon and Ricotta Tea Cake - Poached Eggs - Poached Pears with Butterscotch Sauce - Potato Croquettes - Strawberry Crumble - Spinach Feta and Ricotta Parcels - Tarte Tatin - Pear, Stilton and Walnut Parcels - Zucchini Slice - - Dark Chocolate Mousse - Chicken and Mushroom Risotto
100 g field mushrooms
1 brown onion (approx. 120 g), cut into
40 g unsalted butter, cut into cubes
30 g gluten free flour mix (see Tips)
1000 g water
1 tbsp Chicken stock paste (see Tips)
¼ tsp salt
¼ tsp ground black pepper
1 dried bay leaf
100 g fresh Swiss brown mushrooms,
cut into quarters
50 g fresh shiitake mushrooms, cut into
fresh chives, finely chopped for
Peel field mushrooms and remove stalks, then set aside. Thinly slice
peeled mushrooms (approx. 5 mm thickness) and set aside.
Place onion and reserved mushroom peel and stalks into mixing bowl and
chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add 20 g of the butter and cook 4 min/100°C/speed Add flour and remaining 20 g butter and mix 5 sec/speed 1, then cook
1 min/100°C/speed 1.
Add water, stock paste, salt, pepper, bay leaf, Swiss brown mushroom
quarters, shiitake mushroom quarters and reserved sliced field mushrooms
and cook 15 min/100°C//speed 1.
Remove bayleaf and discard. Divide between serving bowls and garnish
with chives before serving.
Chicken and Mushroom Risotto
1.25ltrs Chicken Stock
60ml Olive Oil
1 Small Brown Onion
½ Cup Dry White wine
2 Cups Arborio Rice
2 Tbspns Fresh Thyme
250gm Chicken Thigh Fillets (Cut into 1cm pieces)
2 Gloves Fresh Garlic (Finely chopped)
60gm Freshly Grated Parmesan Cheese
160gms button mushrooms sliced
Salt and pepper to taste
1 stalk of spring onions
Heat stock in a saucepan and keep on a simmer
Heat butter and 2 tablespoons of oil in a heavy-based fry pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and half the of thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy and covered with oil.
Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ½ cup of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. When absorbed continue adding the stock mixture, a half cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ½ cup. This will take 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the two thirds of the mushroom and all the garlic. Cook for 2 minutes. Add the chicken mixture, parmesan and remaining thyme to the risotto and combine. Season with salt and pepper. Cook remaining mushroom in a little butter until golden brown.
Serve and top with a small amount of golden brown mushrooms and thinly sliced green portion of the spring onion.
Dark Chocolate Mousse
- 300gm Dark Chocolate
- 45gm Caster Sugar
- 6 Eggs Separated Extra Large
- 450ml Cream
- 6tsp Vanilla Extract
- 60gm Butter
Break chocolate into squares and place in a microwave safe bowl with the butter. Microwave on high for 1 minute then stir. Microwave at short intervals (15 seconds), stirring after each time until chocolate is melted, smooth and glossy when stirred. Set aside to cool.
Place egg whites in a glass bowl. Beat until stiff peaks form. Set aside.
Place cream, sugar and vanilla in a bowl. Beat until cream has thickened. Set aside.
Add beaten egg yolks to cooled chocolate mix and beat in lightly.
Add to cream and beat just until combined. Add this mix to egg white and fold in gently until well combined.
Pour into individual serving dishes of desired serving size. Place into refrigerator overnight or for at least 1 hour until set. Served as desired.
220g caster sugar
1 cinnamon stick
1 star anise
200g kaitifi pastry
100g fiore di latte cheese, drained and torn
100g haloumi, finely chopped
50g pistachio nuts, chopped
Place sugar, cinnamon, star anise and cloves in a saucepan. Add 185ml of water and simmer over a medium heat until sugar has dissolved. Remove from heat and set aside.
In a bowl mix the kaitifi pastry with 3 tablespoons of ghee, loosening the strands as you go. Spread half the pastry over the vase of a greased 22cm frying pan and scatter with cheeses, then spread the remaining pastry over the top.
Cook over medium to low head until the base is crisp and golden, checking regularly. Flip upside down to cook the other side then drizzle with 125ml of syrup. Cook until both sides are golden, then remove from heat and top with chopped pistachios.
3 fresh egg yolks*
120g unsalted butter
2 tablespoons lemon juice
salt to taste
white pepper to taste
* this recipe uses raw egg yolk and although the hot butter does cook them slightly, to avoid the risk of salmonella, only the freshest of eggs, properly refrigerated with intact shells should be used. Shop at the Farmers' Market for assured excellence of quality.
Prepare immediately before serving.
Place egg yolks and lemon juice in a blender. Add a pinch of salt and a pinch of white pepper.
Heat butter in the microwave until melted, hot and foamy.
Blend the egg yolk mixture at top speed for 5 seconds. Uncover, still blending at top speed, and immediately pour in half the melted butter in a thin stream.
The sauce will be thick and creamy by the time half the butter has been blended in. At this point stir the remainder of the butter before you continue to blend it into the egg mixture to ensure all the creamy solids are included.
Taste and adjust seasoning and lemon juice to your liking. You may wish to blend in some Dijon mustard for a different taste option.
Very fresh eggs
Pan of simmering water
3 tablespoons of white wine vinegar
- Add white wine vinegar to a large frying pan of water then bring to the boil over a high heat. Meanwhile, crack fresh eggs into separate small bowls (one egg per bowl).
- Once water is boiling turn off the heat completely and allow the bubbles to subside.
- Carefully slide eggs into the water and place the lid on the frying pan.
- allow 6 minutes for eggs with firm whites and soft, runny yolks. Allow 8 minutes for firmer yolks.
- Remove eggs from the water with a slotted spoon. Dab with paper towel to remove excess water and serve immediately.
Ingredients for 36 cookies:
3 cups self raising flour
3/4 cup icing sugar mixture
1 1/4 cups oats
1 1/2 cup coconut
1 1/4 cup brown sugar
1 1/4 cups dark chocolate chips
3 teaspoons of cinnamon
1 1/2 teaspoons salt
3/4 teaspoons bicarb soda
1 1/4 cups canola oil
1 1/4 cups water
Preheat oven to 185°C (175°C fan forced)
Line a baking tray with baking paper.
Mix all ingredients thoroughly in a large bowl. Take dessert spoons of the mixture and form into balls. Place balls on the baking tray approximately 3cm apart and slightly flatten them with your fingers.
Bake in the oven for approximately 15 minutes or until golden brown with the outer surface firm to the touch but the center still slightly soft.
Ingredients for 30 biscuits
- 450g raw castor sugar
- 350g plain flour
- 200g rolled oats
- 125g desicated coconut
- 250g salted butter
- 50g golden syrup
- 7g bicarbonate of soda
- 75g hot water
For a crunchier biscuit replace the raw castor sugar with 500g of light brown sugar and add an additional 40g butter and 20g golden syrup then cook an extra five minutes.
Preheat oven to 170°C (160°C fan forced). Cover two baking trays with greaseproof paper.
Place the sugar, flour coconut and oats in a large bowl. Mix well, making sure there are no lumps in the sugar or flour.
Place butter in a bowl and melt on high in a microwave. Once melted, add golden syrup and hot water. Mix until golden syrup dissolves. Stir in the bicarbonate of soda, which will make the liquid foam. As soon as it foams, add the liquid to the dry ingredients and mix well until combined.
Take teaspoons of the mixture and squeeze together into small balls. Place on the trays allowing room for spreading. Flatten the balls slightly with a fork.
Bake for 25 - 30 minutes until golden brown all over and soft to the touch in the center.
Poached Pears with Butterscotch Sauce
- 6 Bosc pears
- 6 cups cold water
- 2 cinnamon sticks
- 3 star anise pods
- 2 cups brown sugar
- zest of 1 lemon
- 1 tbspn corn syrup
- 1 tspn vanilla extract
- 100g brown sugar
- 40g butter
- 200ml cream
- 60g golden syrup
- large pinch of pink salt flakes
Carefully peel the pears, leaving the stalk attached. Make sure to remove the skin without marking the surface of the pear. Slice the bottom flat so the pear will stand.
Place the water, vanilla extract, cinnamon, star anise, lemon zest, corn syrup and sugar in a saucepan over a medium-high heat. Bring to the boil. Reduce to medium low heat. Add the peeled pears and cover with a piece of baking paper cut to the round shape of the saucepan. This will keep the pears submerged.
Cook for 18 - 20 minutes until the pears are just tender. Carefully remove cooked pears from the syrup with a slotted spoon and place on a plate.
Add brown sugar, butter, cream, golden syrup and salt flakes to a saucepan. Over medium heat bring to a boil and then reduce heat and simmer the mixture for five minutes or until it thickens slightly.
Serve the pears on a flat plate or wide bowl and drizzle butterscotch sauce over the pear and next to it.
Lemon and Ricotta Tea Cake
- 3 eggs
- 215g caster sugar
- 80ml extra virgin olive oil
- 200g fresh full-cream ricotta, well drained
- 210g self-raising flour, sifted
- 70g almond meal
- finely grated zest of 2 lemons
- juice of 2 lemons
- 1 tsp vanilla paste or extract (or half a freshly scraped vanilla bean)
- icing sugar, for dusting
Preheat the oven to 170°C (150°C fan-forced). Spray Bundt tin with non stick cooking spray
In a large bowl, beat the eggs with the sugar until pale and creamy. Add the olive oil and ricotta and mix until smooth. Gently fold in the flour and almond meal, then add the lemon zest and juice and vanilla.
Pour the batter into the prepared tin and bake for about 30 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely in the tin before turning out onto a plate. Dust with icing sugar and serve
For approximately 30 croquettes
- 1.6kg potatoes, peeled and cubed
- 8 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp milk
- 1 large egg
- 200g bacon, finely chopped
- 70g grated Parmesan
- 1/4 cup spring onions, finely chopped
- 180g Mozzarella, cut into 1cm cubes
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
Place potatoes in a large pot and fill with enough cold water to fully cover. Add 1tsp of salt to the water and stir. Bring to a boil over a high heat then reduce to medium and cook for 15 minutes or until fork tender.
Fry the bacon until crispy. Drain the potatoes and place them in a large bowl. Add salt, pepper, milk and one egg then mash with a potato masher. Stir in the bacon, Parmesan and spring onion. Prepare three separate bowls: one with the flour, one with the three beaten eggs and one with the breadcrumbs. Season the beaten egg and flour with salt and pepper.
Scoop out a golf ball sized portion of mashed potato. Flatten the ball in your hand and put a cube of Mozzarella in the center. Wrap the mashed potato around the cheese, forming a ball, Place on a plate and repeat with the remaining ingredients.
Roll the croquettes in the flour, then dip in the beaten egg, finally rollthem in the breadcrumbs, making sure they are completely covered. Refrigerate for an hour to ensure they hold their shape and are easier to fry. Add vegetable oil to a deep fryer and heat to 185C. Fry in small batches of 4 or 5 at a time. Place them in a paper towel lined bowl to cool a little. Serve warm with garlic aioli or mayonnaise.
Beef & Guiness Pot Pie
Makes 6 individual pot pies
- 1 sheet Carême puff pastry (thawed as per manufacturer's instructions)
- 1.5kg gravy beef
- 1/2 cup olive oil
- 1/2 cup plain flour
- 1 large brown onion
- 440ml can of Guinness
- 300ml beef stock
- 8 fresh thyme sprigs
- 1 dry bay leaf
- 2 clove garlic (crushed)
- 1 tbsp tomato paste
- 1 Massel beef stock cube
- 1 egg
- white pepper to taste
- salt to taste
Place flour in a large bowl and season well with salt and pepper. Add beef and gently toss to lightly coat. Heat 1/4 of the oil in a large flameproof casserole dish over high heat. Add 1/3 of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a heat proof bowl then continue in two more batches until all meat is browned.
Add remaining oil and onions to pot for five minutes, stirring occasionally, until onion is lightly golden. Add garlic and stir for 1 minute or until aromatic. Add the beef, Guinness, tomato paste, beef stock, bay leaf and thyme. Bring to the boil then reduce to very low heat. Cover and cook over very low heat for one and a half to two hours until beef is tender and sauce thickens slightly. Remove from heat and season with salt and pepper. Set aside for 30 minutes to cool slightly. Preheat oven to 200°C.
Spoon beef mixture evenly among 6 x 350ml oven proof dishes. Cut the pastry into 6 piece and lightly brush with egg. Place a piece of pastry over each dish and use a small, sharp knife to cut a small slit in the top of each pie to release the steam. Place on an oven tray and bake for 15 minutes or until pastry is puffed and golden. Remove from oven and serve immediately.
Makes 6 baked apples and serves one per person
- 6 large crisp cooking apples (Granny Smith are ideal)
- Juice of 1/2 Lemon
- 75g Butter
- 1tspn Cinnamon
- 2tblspns Brown Sugar
- 100gm Pitted Dates (roughlychopped)
- 80gm Pecans (roughly chopped)
- 80ml Golden Syrup
- Large Pinch Sea Salt
- Small amount of rough crushed Pecans
Preheat oven to 180C (170C fanforced)
Core apples with an apple corer or a small paring knife, almost to bottom, leaving base intact. With the point of the knife cut through the skin of the apple all the way round the middle, making a very shallow cut. (This prevents the apple from splitting) In a bowl, combine butter and brown sugar. Stir in pecan nuts, dates, cinnamon, salt and lemon juice. Pack the butter mixture into cored apples, pushing down well. Leave a large mound, about a teaspoon in size, on top of each apple. Place apples in 20 x 28 cm baking dish and cover with foil. Bake for about 30 - 40minutes or until the apples are very tender. Uncover and spoon a tablespoon of golden syrup over each apple. Bake an additional 5 minutes. Remove from oven and cool to just warm.
Serve as a whole apple in a shallow bowl and drizzle with syrup from the bottom of the pan, and top with rough crushed pecans. Serve with heavy cream or vanilla ice cream. You can also drizzle with extra golden syrup if you wish the apples to look shiny for service.
- 1 sheet Carême puff pastry
- 6 medium dessert apples, peeled, cored and cut into six lengthways
- Juice of 1/2 a lemon, added to cut apples
- 3 star anise
- 100g castor sugar
- Pinch of cinnamon
- 75g butter, cubed
- 3tblspn Calvados apple brandy
Preheat oven to 190°C (180°C fan forced).
In a heavy based non-stick oven proof frying pan (approx 30cm) gently dissolve the sugar over a medium to low heat until it becomes a golden brown syrup. Do not stir but just shake the pan until the sugar dissolves as stirring will cause the caramel to crystalise.
Add butter, cinnamon and star anise, shaking the pan to combine. When the caramel is foaming add the Calvados and cook for 2 minutes. Arrange the apple slices in the bottom of the pan around the edges then fill the center in a neat pattern and cook for 10 minutes over a low heat.
Remove pan from heat. Roll our pastry so it is a little bigger than your frying pan, use a plate to guide your cutting. Carefully place the puff pastry on top of the frypan of apples and tuck the edges in using two spoons. Prick the pastry with a small, sharp knife in several places across the surface. Put straight into the oven and bake for 25-35 minutes until the pastry is golden.
Remove from the oven and leave to cool for 5 minutes before placing a plate, slightly larger than the pan, on top of the pastry and very carefully invert the tart onto the plate. Serve while hot with heavy cream or ice cream.
Pear, Stilton and Walnut Parcels
- 20g Butter
- 2 tblspns Brown Sugar
- 3 Pears, cores discarded, thinly sliced
- 2 sheets Careme Puff Pastry (thawed according to instructions on the packet)
- 100g Cream Cheese
- 100g Stilton Cheese, crumbled
- 1/4 cup Walnuts, roughly chopped
Preheat oven to 180C (or 170C fanforced)
Melt butter in a large non-stick frying pan. Add brown sugar and pears and cook over medium heat for 3 minutes or until golden. Set aside to cool.
Cut each sheet of pastry into 6 equal squares. Top the centre of 6 pastry squares with combined cream cheese and blue cheese. Top with pears and sprinkle with walnuts.
Place another sheet on top of the pear mixture and using your fingers press down and seal the edges around the mixture, remove big air bubbles. Then using a fork crimp the edges to seal it further. Brush the top of the pastry with egg wash and lightly sprinkle the top with sugar. Prick the squares with a fork to allow steam to escape while baking. Bake the pear puff pastry squares for 15 - 20 minutes until they are golden and puffy!
Spinach Feta and Ricotta Parcels
- 3 sheets of Careme puff pastry, thawed according to instructions
- 2 cups fresh baby spinach, finely chopped
- 1/2 onion, finely diced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 cup Ricotta
- 1 cup Feta, crumble
- salt and pepper to taste
- 2 eggs (lightly beaten)
- 1 egg beaten with 1 tblspn of water for an egg wash
- sesame sees for sprinkling
Preheat oven to 180C or 170C fan forced.
Sauté the onion over a medium heat until translucent. Allow to cool. Combine spinach, cheeses, beaten egg, salt and pepper and cooled cooked onion in a bowl. Cut the pastry sheets in two. Spoon the spinach and cheese mixture into the middle of the pastry, leaving approximately 1cm on all sides. Place another sheet of thawed pastry on top of the spinach mixture and use your fingers to press down and seal the edges around the spinach, removing any big air bubbles. Use a form to crimp the edges, sealing the pastry further. Brush the top with egg wash and lightly sprinkle with sesame seeds. Slash the rolls with a sharp knife to allow steam to escape while baking. Bake the spinach buff pastry rolls for 18-22 minutes until they are golden and puffy.
Makes 1 full size pavlova to serve 10 people or 10 small individual pavlovas
- 8 small eggs (white only)
- 440g castor sugar
- tspn vanilla extract
- 1 tblspn cornflour
- 2 tspn white vinegar
- 600ml thickened cream (whipped with the soft icing sugar)
- 1/2 Cup Soft Icing Sugar
- Assorted cut fresh seasonal fruit
- Small edible flowers for adornment
Preheat oven to 180C (170C fanforced)
Grease and line a baking tray with baking paper
Beat egg whites on a medium speed until soft peaks form. Add one spoonful of sugar at a time making sure all sugar is dissolved before adding the next spoonful.
When all sugar has been added and is dissolved, carefully fold through the sifted cornflour, vanilla extract and white vinegar. Do not over beat.
For full size pavlova, spread mixture onto the line baking tray into a 21 cm circle making sure that the centre is slightly lower than the outer edge.
For individual pavlovas, pipe onto the lined baking tray into 8 cm circles with the centre lower than the edge
Place into the oven and immediately turn the oven down to 150C (or 140C fanforced). Cook for 40mins. Turn the oven off and leave the pavlova in the oven to cool with the door closed.
The pavlova may appear sponge like when you turn the oven off but they will continue to dry out as they cool in the oven becoming a crispy meringue on the outside and soft and chewy in the middle.
Caramelised Red Onion & Goat's Cheese Tart
- 4 large red onions, sliced
- 80ml olive oil
- 80g dark brown sugar
- 60ml balsamic vinegar
- 80g goat's feta (roughly crumbled)
- 1 sheet defrosted Carême puff pastry 36cm x 20cm)
- Rosemary leaves (1 x 20cm stalk)
- Rocket leaves, for dressing
- Balsamic glaze for dressing
- 1 egg yolk to glaze pastry
Preheat oven to 200°C (180°C fan forced)
Grease a baking tray and line with baking paper.
Place sliced onions, olive oil, balsamic vinegar and sugar in a saucepan over medium heat. Cook for approximately 30 - 40 minutes, stirring constantly, allowing the onions to soften and caramelise. Be careful not to let the onions burn. When the onions are soft and the oil and balsamic have evaporated, remove from heat and allow to cool.
Place defrosted puff pastry on baking paper on the greased baking tray. Score the pastry 2cm in from the edge on all sides. Brush this outer rim with egg yolk. Place caramelised onions in the center of the pastry, making sure it doesn't cross the scored line. Sprinkle the crushed goat's feta over the caramelised onion. Scatter lightly with rosemary leaves removed from the stalks. Bake in oven for 20 - 25 minutes.
Serve dressed with rocket leaves and drizzled with balsamic glaze.
- 3 large zucchini, grated (moisture squeezed out)
- 1 large onion, finely chopped
- 6 eggs
- 125g thickened cream
- 160g tasty cheese
- 70g grated parmesan
- 160g self raising flour
- 4 rashers of bacon, chopped
- Large pinch salt
- Large pinch ground black pepper
- Additional 60g tasty cheese (for topping)
Preheat oven to 170C. Grease and line a baking dish (approx 30cm x 20cm).
Add cream to eggs and beat lightly. Add onion, bacon, the two cheeses and grated zucchini to the egg mixture and mix through. Season the mixture with salt and ground black pepper. Add flour and mix through thoroughly.
Pour into lined baking dish and top with additional grated tasty cheese. Cover the top with a sheet of baking paper and remove this paper after 30 mins. Bake for 40 - 45 mins until set. Allow to sit and cool slightly before cutting.
Dips and Crackers
Roast Carrot and Caramelised Onion Dip
- 380g roasted carrots
- 140g raw cashews, soaked overnight and drained
- 4 tblspn extra virgin olive oil
- 2 large brown onions, diced
- Sea salt and black pepper
- 60ml water
- 2 tblspn lemon juice
- Nutmeg, fresh grated
Heat a large fry pan over medium high heat. Add olive oil and heat for 20 seconds until shimmering. Add onions and season with salt and pepper. Saute for 5-7 minutes until onions start to soften. Cover pan and reduce heat to low. Cook for 45-60 minutes, stirring occasionally, until onions are golden.
While onions are caramelising, place pre-soaked cashews, water, lemon juice and a pinch of salt into a blender. Blend, stopping to scrape down the sides as needed until is reaches the consistency of yogurt or sour cream. If mixture is too thick add a little more water. Add roasted carrots, caramelised onions (leaving a few tablespoons aside for presentation) and a pinch of nutmeg). Blend again until very smooth. You can add a small amount of flavourless oil like sunflower or peanut oil to the blending to get an even smoother texture.
Transfer to a serving bowl. Top the dip with the reserved onions, a sprinkle of freshly grated nutmeg and freshly ground black pepper. Serve with quinoa crackers.
Charred Eggplant Dip
- 2 large eggplants
- 1 clove of garlic, crushed
- 2 tsp hulled tahini
- Juice of 1 lemon
- 60ml extra virgin olive oil
Cook eggplants over a medium flame either on rack over a gas cook-top or on a barbecue. Cook for 15 - 20 minutes, turning occasionally until charred and tender. Alternatively cook them in an oven at 200c until charred on the outside.
Halve the charred eggplants and drain flesh-side down in a colander. Scoop out half the eggplant and purée in a food processor with garlic, tahini and lemon juice. Season generously with sea salt flakes and pepper. Add olive oil. If the mixture isn't smooth or wet enough add a little flavourless oil (sunflower or peanut oil).
Scoop remaining eggplant from skins into a bowl and discard the skins. Mash coarsely with a fork, mix in puréed eggplant and top with a dollop of yoghurt to serve. Enjoy cold or at room temperature with Quinoa Crackers.
Smoked Trout Dip
- 385g smoked trout (skin and bones removed)
- 70g sour cream
- 70g Greek yoghurt
- 7 pickled baby cucumbers
- 1 tblsp capers, finely chopped
- 1 tblspn fresh dill, finely chopped
- 1 tblspn fresh Italian parsley, roughly chopped
- Squeeze of fresh lemon juice to taste
- Sea salt
- Freshly ground black pepper
Flake trout into a bowl. Add sour cream, yoghurt, baby cucumbers, capers, dill and parsley. Mix carefully, being sure not to over mix but breaking the trout up further in the process.
Add a good squeeze of lemon juice. If the mixture is too dry add a little more yoghurt. Season with freshly cracked black pepper to taste and a little salt if needed.
Serve with squid ink crackers.
Squid Ink Tapioca Crackers
- 70g tapioca pearls
- 500ml water
- 2tsp squid ink
- Enough sunflower oil to deep-fry
- Pinch of salt
Put tapioca and water in a saucepan. Bring to the boil over medium heat, then reduce heat to low and cook for approximately 15 minutes until the tapioca pearls turn translucent and the mixture thickens. Stir constantly. Add the squid ink with a pinch of salt and cook, stirring, for a further 1-2 minutes until combined. Spread mixture in a thin layer onto a baking tray lined with baking paper, allow to dry overnight.
Once the mixture is dry , heat sunflower oil to 180c in a deep fryer or saucepan. Tear dried tapioca sheet into small pieces and deep-fry in batches until puffed. Drain on paper towel.
- 200g plain flour
- 1 tbsp black or tricolour quinoa
- 100ml water
- pinch of salt
pre-heat oven to 200c. Combine flour, water and a large pinch of salt in a bowl and knead until smooth. Knead in quinoa and divide into 4 pieces. Roll through a pasta machine,starting at the widest setting, then reduce notch by notch until dough is 4mm thick. Place on two oven trays and bake at 200c until golden (10 - 15 minutes). Set aside to cool then break into rough crackers and sprinkle with sea salt flakes.
Strawberry Crumble with Dark Chocolate Ganache
- 120gms Light Brown Sugar
- 115gms Plain Flour
- 65gms Rolled Oats
- 90gms Cold Butter (cut into small pieces)
- 80gms Flaked Almonds
- 750gms Strawberries
- 100gms Castor Sugar
- 1tspn Cornflour
Dark Chocolate Ganache
- 180gms Dark Chocolate
- 150gms Thickened Cream
- 40gms Butter
Preheat oven to 200C/180C fan forced. Lightly grease a 26cm x 26cm x 5cm deep baking dish. Remove the green tops from the strawberries and slice in half. Placed sliced strawberries into bowl stir through the castor sugar and cornflour. Once combined spread into the baking dish.
Combine the crumble ingredients in a bowl and gently rub the cold butter through the other ingredients until it resembles large bread crumbs. Sprinkle the crumble over the strawberry mixture in the baking dish. Bake in the preheat oven for 30-40 mins until the crumble is golden and crunchy and the strawberries are bubbling hot.
Dark Chocolate Ganache
Heat the cream in a microwave proof bowl on high in the microwave for 60 seconds or until the cream is just below bowling point. Add the butter and chocolate and stir until butter and chocolate have melted. If required, heat in the microwave for 30 seconds to make sure all chocolate and butter have melted.
Cherry Cheesecake with Coulis
- 1 cup crushed Arnott's Chocolate Ripple
- 1 cup crushed Arnott's Ginger Nut
- 100g salted butter, melted
- 500g cream cheese, softened at room temperature
- 50ml lemon juice
- 2tspns gelatine, dissolved in 50ml of boiling water
- 200g white chocolate, melted
- 250g thickened cream, lightly whipped
- 1 cup fresh cherries, pitted and cut in half
- 350g cherries, fresh pitted
- 100g caster sugar
- 60ml water
- 1tbs lemon juice
Combine crushed biscuits and melted butter. Press into the base of a 22cm spring form pan. Refrigerate for one hour, until very cold and fully set.
Beat cream cheese, sugar and lemon juice with a paddle electric mixer. Stir in gelatine mixture. Fold in melted chocolate and lightly whipped cream. Fold through cut cherries.
Pour the filling on top of the refrigerated base, making sure the cherries are spread evenly throughout. Refrigerate for three hours. Top with whole pitted cherries and drizzle with cherry coulis.
Combine cherries, water, lemon juice and sugar in a saucepan and bring to the boil. Simmer for approximately 30 minutes until the cherries have formed a sauce. Blend with a stick blender. Allow to cool then serve with sliced cheesecake.
BBQ Butterflied Leg of Lamb
Fiona Roberts provided this recipe for a simple marinade from Market ingredients
- 2kg ZARA GRACE butterflied leg of lamb
- ½ cup Bald Hills extra virgin olive oil
- 2 cloves garlic, crushed
- juice of 2 lemons
- 2 tablespoons chopped fresh rosemary
- sea salt and freshly ground black pepper
For the marinade, place olive oil, garlic, lemon juice, rosemary, sea salt and pepper together in a large non-metallic mixing bowl, whisking to combine. Place lamb in the marinade, cover and refrigerate for at least 4 hours, preferably overnight.
Heat a covered barbeque (eg. Weber) on high for 5 minutes, then reduce heat to medium-high. Place marinated lamb on the barbeque grill, cooking for 5 minutes on each side and closing the cover each time. Reduce the heat to low, leave cover down and cook for a further 15-20 minutes or until cooked to your liking. Remove lamb from the barbeque, cover with foil and rest for 15 minutes before serving.
NOTE: This recipe used a baby Weber Q but cooking times may vary, as all barbeques are different
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